Comments on: Gânache Chocolate (Melbourne), and a hangover http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/ Sat, 06 Mar 2010 10:15:00 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: Duncan http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-675 Duncan Mon, 28 Apr 2008 02:04:01 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-675 Oh Greg that's fun! (Apologies to those who don't read French.) I like that it also means something akin to 'codger'... as does gâteau ... my old cake:P Hand me the beater you old ganache! Oh Greg that's fun! (Apologies to those who don't read French.) I like that it also means something akin to 'codger'… as does gâteau … my old cake:P Hand me the beater you old ganache!

]]> By: Greg http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-674 Greg Sun, 27 Apr 2008 10:27:03 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-674 Duncan will not be surprised to find me commenting on an etymology....the range of possible French meanings for ganache are to be found at: http://www.cnrtl.fr/definition/ganache - but while it tells you everything else, including the derivation (think prognathic...)it doesn't venture a guess on the semantic shifts involved, which are quite extraordinary. Ganache is hardly chewy.... Duncan will not be surprised to find me commenting on an etymology….the range of possible French meanings for ganache are to be found at: http://www.cnrtl.fr/definition/ganache – but while it tells you everything else, including the derivation (think prognathic…)it doesn't venture a guess on the semantic shifts involved, which are quite extraordinary. Ganache is hardly chewy….

]]> By: Thanh http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-673 Thanh Sat, 26 Apr 2008 07:59:21 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-673 I want to know the right people too, who do I contact? A drunk Duncan eh, I would have paid to see that (a very small fee, we're talking under $2). :-) I want to know the right people too, who do I contact?

A drunk Duncan eh, I would have paid to see that (a very small fee, we're talking under $2). :-)

]]> By: Vida http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-672 Vida Sat, 26 Apr 2008 07:01:01 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-672 I would have paid a pretty price to be a part of this job!!! Vida x I would have paid a pretty price to be a part of this job!!! Vida x

]]> By: Duncan http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-667 Duncan Fri, 25 Apr 2008 12:11:55 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-667 Ed you'll have to turn off any English-childhood expectations though. These are soft, runny creams, rather than the firm things most British chocolate establishments produce. Ed you'll have to turn off any English-childhood expectations though. These are soft, runny creams, rather than the firm things most British chocolate establishments produce.

]]> By: Ed http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-666 Ed Fri, 25 Apr 2008 10:44:19 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-666 Duncan. I've never been that keen on Haighs but will look out for a fondant cream - I find the chocolate too course and in ned of refinement. Duncan. I've never been that keen on Haighs but will look out for a fondant cream – I find the chocolate too course and in ned of refinement.

]]> By: Y http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-665 Y Fri, 25 Apr 2008 10:07:02 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-665 Ok, fair enough - maybe I was too quick to judge, as I haven't tried their fondant creams before! :) I was thinking more in terms of the general taste of the chocolate they use. Ok, fair enough – maybe I was too quick to judge, as I haven't tried their fondant creams before! :) I was thinking more in terms of the general taste of the chocolate they use.

]]> By: Duncan http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-664 Duncan Fri, 25 Apr 2008 09:03:02 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-664 Prices: my sis remembers a sign saying something like $2.80 per piece, which I think would mean a kilo price of approx $170? Y, I think Haighs is actually an underpraised presence in Oz. Their fondant creams are very well executed. I'm not fond of the rest of their range, but haven't seen their creams surpassed anywhere yet on my travels. Harry, I too wondered about the circumflex, but assumed I just filtered it out visually when working with French books in the past. Clearly not... ganache it should be. Not gânache. so I wonder if this brand is contributing to the French mangling that Australia seems to embrace (<i>viz</i> the Melbourne restaurant Vue <b>de</b> Monde). Jack, I had three waves of oh-my-god not a drop more, yet was still able to catch the train home without mishap. :) Prices: my sis remembers a sign saying something like $2.80 per piece, which I think would mean a kilo price of approx $170?

Y, I think Haighs is actually an underpraised presence in Oz. Their fondant creams are very well executed. I'm not fond of the rest of their range, but haven't seen their creams surpassed anywhere yet on my travels.

Harry, I too wondered about the circumflex, but assumed I just filtered it out visually when working with French books in the past. Clearly not… ganache it should be. Not gânache. so I wonder if this brand is contributing to the French mangling that Australia seems to embrace (viz the Melbourne restaurant Vue de Monde).

Jack, I had three waves of oh-my-god not a drop more, yet was still able to catch the train home without mishap. :)

]]> By: harry http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-663 harry Fri, 25 Apr 2008 08:33:51 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-663 Sounds great! But why the circumflex accent on the â? And not that anyone probably cares, but in French 'ganache' also refers to the bottom half of a horse's jaw! Ten points to anyone who can trace the etymology of that one! Sounds great! But why the circumflex accent on the â?

And not that anyone probably cares, but in French 'ganache' also refers to the bottom half of a horse's jaw! Ten points to anyone who can trace the etymology of that one!

]]> By: Y http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/comment-page-1/#comment-662 Y Fri, 25 Apr 2008 07:41:41 +0000 http://www.syrupandtang.com/200804/ganache-melbourne-and-a-hangover/#comment-662 Oh my! Another one on my to-do list then! Personally, I've never understood what all the fuss surrounding Haighs was about. Love that truffle spoon thing by the way. Any idea what the prices at Ganache are like? Oh my! Another one on my to-do list then! Personally, I've never understood what all the fuss surrounding Haighs was about. Love that truffle spoon thing by the way. Any idea what the prices at Ganache are like?

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